Ingredients
Scale
- 3 large Russet potatoes (about 1.5 lbs), peeled and cubed
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- Chives or green onions for garnish
Instructions
- Prep your ingredients: Wash, peel, and cube the potatoes.
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the onion and cook until translucent (about 5 minutes). Stir in the garlic for another minute.
- Add potatoes and broth: Add cubed potatoes and chicken broth; season with salt and pepper. Bring to a gentle boil and simmer until fork-tender (15-20 minutes).
- Blend until smooth: Use an immersion blender or transfer to a regular blender until creamy, leaving some chunks if desired.
- Stir in cream and toppings: Lower heat, add heavy cream and half of the bacon and cheese. Stir to combine until melted.
- Serve hot: Ladle into bowls and top with remaining cheese, sour cream, and chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg